Kung Pao

Wash the chicken breast fillets and cut them into small pieces. Clean, seed, and cut the yellow and red bell peppers into thin strips. Peel and crush the garlic. Finely chop the spring onion.

Heat sunflower oil in a pan over high heat. Add the sliced chicken pieces to the pan and fry over high heat for 6–8 minutes, stirring occasionally. Then add the sliced pepper strips and fry for another 3–4 minutes over high heat. Meanwhile, mix the chicken broth, cornstarch, soy sauce, crushed garlic, ground chili, honey, tomato paste, and vinegar in a small bowl. After 3–4 minutes of frying, pour the prepared mixture from the bowl into the pan, add the chopped spring onion, and cook the entire mixture over high heat for 1–2 minutes, stirring constantly, until a thick sauce forms.

Season the finished Kung Pao with salt and pepper, divide into 4 portions, sprinkle each portion with peanuts, and serve.